Ingredients
salt and pepper – To make all the flavors pop!
Onion, garlic, and red bell pepper – These savory veggies build delicious flavor. For an even bigger veggie punch, toss in a chopped carrot or celery rib too!
Fire-roasted diced tomatoes – A chili essential! I prefer fire-roasted tomatoes to regular diced ones because they add smoky depth to the chili.
Pinto and kidney beans – Canned beans make this recipe SO simple to prepare, but you could also cook your beans from scratch. Feel free to change up the types of beans if you like. Black beans are also delicious here.
Water or vegetable broth – It helps the chili cook down to a stewy, saucy consistency.
Chipotle peppers in adobo sauce – These canned peppers are the star ingredient in this vegetarian chili recipe. They add AMAZING smoky, spicy flavor. For even more depth, stir in a teaspoon each of chili powder and cumin, but these spices are optional. The chipotles and adobo sauce add plenty of flavor on their own!
Corn kernels – For color and crunch. Fresh and frozen corn both work well.
Fresh lime juice – For bright, tangy flavor.
Directions
- Once you prep your ingredients, making this veggie chili is a breeze! You can find the complete recipe with measurements at the bottom of this post, but for now, here’s an overview of how it goes:
- Start by sautéing the aromatics. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until it softens, about 5 minutes. Then, add the pepper and cook for another 5 minutes or so, until it’s also soft. Stir in the garlic, chili powder, and cumin and cook for 30 seconds, until fragrant.
- Next, simmer. Add the diced tomatoes, beans, chipotles, adobo sauce, corn, water, and salt and pepper. Bring the chili to a boil, then reduce the heat and cover the pot. Simmer for 25 minutes, or until the chili thickens. Give it a good stir every 10 minutes or so.
- Finally, season to taste. Add the lime juice and more salt and pepper as desired.
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